Greek Tzatziki with a Twist

The original Greek Tzatziki recipe, with added dill, is a perfect sauce for any grilled meats or to be used as a dip but how about with a twist? A little swap and some addition can take this classic into totally new levels – it is still mellow thanks to the Greek yogurt but with the addition of mint and a few spicy chillies it will now offer a tangy finish with a little bit of a kick.

The original Greek Tzatziki recipe, with added dill, is a perfect sauce for any grilled meats or to be used as a dip but how about with a twist? A little swap and some addition can take this classic into totally new levels – it is still mellow thanks to the Greek yogurt but with the addition of mint and a few spicy chillies it will now offer a tangy finish with a little bit of a kick. When I was making it for the first time I had no idea it would work out so well. The smoked paprika gives a very unique flavour especially when combined with the mint and hot chillies. It’s still Tzatziki-like just different, I would call it Tzatziki 2.0 :-)When I was making it for the first time I had no idea it would work out so well. The smoked paprika gives a very unique flavour especially when combined with the mint and hot chillies.  It’s still Tzatziki-like just different, I would call it Tzatziki 2.0 🙂

Ingredients:

  • 250ml Greek yogurt
  • 2 pickled hot chillies
  • 2 garlic cloves
  • 1 large cucumber
  • 1tbsp mayonnaise
  • 1tsp olive oil
  • 1tsp lemon juice
  • 1tsp dry mint
  • 1/2tsp salt
  • 1/2tsp black pepper
  • 1/4tsp smoked paprika

Method:

Wash the cucumber and use a vegetable peeler to cut it into super thin slices. Slice until you hit the seeds, then rotate and start slicing from the other side (avoid slicing the seeded part due to its watery texture). Once sliced, use a sharp knife and chop into smaller pieces. Place in a sieve and sprinkle with salt. Leave to stand so that the salt can help remove as much excess water as possible.

Mince the garlic and finely chop the pickled hot chillies.

In a bowl mix the yogurt, olive oil, lemon juice and one heaped tablespoon of mayonnaise. Make sure all ingredients are well combined.

Drain the cucumber by lightly pressing down on it. Do not over squeeze it but make sure it is as dry as possible.

Add the garlic and chillies to the bowl and mix well.

Add freshly cracked black pepper and the smoked paprika and again mix well.

Finally add the drained cucumber, gently stir it well and place in the fridge for at least 1 hour.

Enjoy!

The original Greek Tzatziki recipe, with added dill, is a perfect sauce for any grilled meats or to be used as a dip but how about with a twist? A little swap and some addition can take this classic into totally new levels – it is still mellow thanks to the Greek yogurt but with the addition of mint and a few spicy chillies it will now offer a tangy finish with a little bit of a kick. When I was making it for the first time I had no idea it would work out so well. The smoked paprika gives a very unique flavour especially when combined with the mint and hot chillies. It’s still Tzatziki-like just different, I would call it Tzatziki 2.0 :-)The original Greek Tzatziki recipe, with added dill, is a perfect sauce for any grilled meats or to be used as a dip but how about with a twist? A little swap and some addition can take this classic into totally new levels – it is still mellow thanks to the Greek yogurt but with the addition of mint and a few spicy chillies it will now offer a tangy finish with a little bit of a kick. When I was making it for the first time I had no idea it would work out so well. The smoked paprika gives a very unique flavour especially when combined with the mint and hot chillies. It’s still Tzatziki-like just different, I would call it Tzatziki 2.0 :-)

Do you like Tzatziki sauce?

What’s your favourite go to homemade sauce?

The original Greek Tzatziki recipe, with added dill, is a perfect sauce for any grilled meats or to be used as a dip but how about with a twist? A little swap and some addition can take this classic into totally new levels – it is still mellow thanks to the Greek yogurt but with the addition of mint and a few spicy chillies it will now offer a tangy finish with a little bit of a kick. When I was making it for the first time I had no idea it would work out so well. The smoked paprika gives a very unique flavour especially when combined with the mint and hot chillies. It’s still Tzatziki-like just different, I would call it Tzatziki 2.0 :-)

What’s Cooking – Worcestershire Steak Sauce ala Marco Pierre White

What’s Cooking – Worcestershire Steak Sauce ala Marco Pierre White

Back in October I attended a fantastic blogging event at the Unilever Kitchen. I have shared with you already the story about our baking session, but I have never told you about what we were cooking… until now…

Marco Pierre White at Unilever Kitchen

We met Marco Pierre White who explained to us how to cook the perfect steak. I must admit when I tried it, it was a perfect steak! But the meat is a one thing… the sauce however which he served with it was something else altogether…

When I arrived home I shared with Mark what we had, as I described the making of the sauce it was hard for him to even imagine that it could actually be so good… so I had to cook it to prove to him what I was saying.

So today I want to share with you a Worcestershire Steak Sauce ala Marco Pierre White. Like Mark please don’t be alarmed by the ingredients, just try it and I am absolutely sure you will love it!

Ingredients:

  • 1 onion
  • 75ml Worcestershire sauce
  • 75ml double cream
  • ½ Knorr chicken stock cube
  • 1tbsp freshly ground pepper
  • Salted butter for frying onions

Method:

Worcestershire Steak Sauce ala Marco Pierre White - onion stage

Finely chop your onions and soften a little in a pre-heated frying pan over a medium heat in the butter.

Worcestershire Steak Sauce ala Marco Pierre White - adding Worcestershire SauceAdd the Worcestershire sauce into the frying pan and boil over a high heat until it has reduced down by about half.

Worcestershire Steak Sauce ala Marco Pierre White - cream stage

Slowly add the double cream and bring back to the boil.

Season the sauce with half a Knorr chicken stock cube. Crush the stock cube before adding it so it dissolves much quicker.

Worcestershire Steak Sauce ala Marco Pierre White - Straining the onions

Strain the sauce to remove the onions so you are left with just the creamy liquid. You can discard the onions or eat them as a side dish– they are actually very yummy.

What’s Cooking -- Worcestershire Steak Sauce ala Marco Pierre White

Pour the sauce back into the frying pan and bring it back to boil. Let the sauce bubble and thicken for a few minutes.

Worcestershire Steak Sauce ala Marco Pierre White - adding fresh pepper

Add the pepper to taste. The more pepper you add, the spicier your sauce will be.

And as they say “that’s all she wrote” you are ready to serve.

What’s Cooking - Worcestershire Steak Sauce ala Marco Pierre White

What do you think about this sauce?

Would you try it or does the amount of Worcestershire sauce simply scare you away?